DAVIS – In new study, a researcher has reviewed the health benefits linked with light to moderate consumption of wine.
Author Clare M. Hasler, from the University of California-Davis, provides a historical perspective of the health benefits of alcohol consumption.
She revealed that the first noticeable bump in red wine sales came as a result of the French paradox in the early 1990s.
Hasler also covers recent studies on the link between alcohol consumption and health benefits.
She says that wine has the potential to protect against cardiovascular disease, and reduce the risk of type 2 diabetes.
It can also improvement of cognitive function, and has also been linked with increased bone mineral density.
“Although there is no consensus on whether red wine is more beneficial, it is my opinion that the high concentration of antioxidant polyphenolics in red and the potential anti-inflammatory properties of resveratrol support the choice of red wine as the alcoholic beverage of choice in moderation,” said Hasler.
The study has been published in Food Technology magazine.